Queso Good

Inspector's notes

Observed the single reach-in prep table inside the mobile food unit with an ambient temperature of 53*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

At time of inspection, observed cooked onions with an internal temperature of 110*F and queso with an internal temperature of 99*F, under no temperature control. Per person in charge the food items were prepared 15 minutes prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Instructed person in charge to reheat the food items to 165*F for 15 seconds before placing on the steam table. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time inspection, observed the following food items with internal temperatures ranging between 46*F - 61*F: sliced tomatoes, cooked carne asada, cooked green chilie, cooked mushrooms, pico de gallo, raw chorizo, cheese and prepared burritos. Per person in charge the food items were placed inside the reach-in prep table about 2.5 hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Food was embargoed during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach-in prep table inside the mobile food unit with an ambient temperature of 53*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw chorizo stored above RTE (ready-to-eat) cheese located inside the reach-in prep table. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shell eggs with an internal temperature of 68*F stored on the counter prep table under no temperature control. Per person in charge the eggs were brought out of the reach-in fridge five minutes prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Person in charge placed the eggs in the reach-in at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed front salsa bar holding ice with salsa bottles not fully submerged. Green salsa 62*f and red salsa 58*f. Items out less than 4 hours. Re-iced at time of inspection. Observed cut lettuce 64*f, pico de gallo 48*f, and sliced tomatoes 63*f sitting out on prep counter. Items sitting out less than 4 hours. Returned to cooler at time of inspection. Items must be cold held 41*f degrees or below at all times.

Inspector's notes

Observed 2 overhead protective screens missing from mobile food unit. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: o Filling or closing holes and other gaps along floors, walls, and ceilings; o Closed, tight-fitting windows; and o Solid, self-closing, tight-fitting doors Please correct prior to next routine inspection.

Inspector's notes

Observed seals on inner doors of sole reach-in refrigeration unit in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Please correct prior to next routine inspection.

Inspector's notes

Observed 3 overhead light fixtures with insufficient light intensity. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; • At least 215 lux (20 foot candles): o At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, o Inside equipment such as reach-in and under-counter refrigerators; and o At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and • At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Please correct prior to next routine inspection. 6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Observed 1 overhead light fixture without protective shield. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Please correct prior to next routine inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed a plastic bag of raw whole eggs stored on a shelf above pans of cooked fajitas. All raw foods must be stored below ready to eat foods. Employee moved eggs to proper storage. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed a pan of pico de gallo stored on the top of the cold holding unit. Pico was placed on time as control an hour prior without proper documentation. All TCS foods on time as control must be documented when they were placed on time control and when they are to be discarded. Employee added time control documentation on container. Correct By: Corrected At Time Of Inspection